A FOOD TRADITION
Scottish cuisine
A regional tradition centered on oats, root vegetables, game, seafood, smoked foods, robust savoury dishes, and distinctive baked sweets.
Dishes linked to this cuisine
1–12 of 37
Aberdeen buttery
A flaky, salted Scottish bread roll made primarily from wheat flour, butter, and traditionally lard.
Abernethy biscuit
A crisp Scottish sweet biscuit made from wheat flour, butter, sugar, and aromatic caraway seeds.
Arbroath smokie
A whole haddock that is salted and hot-smoked over wood until richly flavoured and tender.
Atholl brose
A traditional Scottish drink made by steeping oats in water, straining the liquid, and combining it with honey and whisky, with cream often added.
Bannock
Bannock is a substantial Scottish quick bread made from wheat flour with a raising agent, salt, and a dairy-rich fat or liquid, then baked or cooked on a griddle.
Black bun
A Scottish spiced fruit cake packed with dried fruit and enclosed in a pastry crust, traditionally served in slices.
Border tart
A Scottish Borders pastry tart typically layered with fruit preserve and a sweet baked filling, often finished with icing.
Brose
A traditional Scottish preparation of oatmeal stirred into hot water or broth and commonly enriched with butter and salt.
Caledonian cream
A Scottish cream dessert made by folding whipped cream with honey and whisky and commonly serving it with citrus and berries.
Clapshot
A Scottish side dish of mashed potato and turnip combined with butter, onion, salt, and often black pepper.
Clootie dumpling
A Scottish steamed fruit pudding made from wheat flour, suet, dried fruit, sugar, and mixed baking spices, commonly served warm.
Cock-a-leekie soup
A traditional Scottish chicken and leek soup made with chicken stock and sometimes prunes for a sweet contrast.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.